For Lime-Cayenne Vinaigrette, whisk together lime juice, shallot, garlic, sugar, salt and cayenne pepper. Slowly whisk in oil. Add cilantro. Cover and set aside.Divide lettuce among 4 plates. Using a vegetable peeler, peel ribbons of squash and zucchini over each salad. Top each with sugar snap peas and prepared vinaigrette. Serve each topped with pine nuts and cilantro, if desired.